Breakthrough collaboration: beer made with mozzarella cheese culture

Mozza Vita is a gose-type beer enriched with coriander and ginger

Can beer and cheese grow from a stem? As the summer collaboration between Szarvasi Mozzarella and the Fehér Núl brewery shows, the task is not impossible, and the result is a pleasant, light beer, the taste of which is mixed with fresh ginger, coriander seeds and some sourness.

In its summer consumer campaign, Szarvasi Mozzarella presented the diversity inherent in fresh cheeses, as mozzarella, ricotta and mascarpone can be used in all types of food, from appetizers to desserts or on the grill. In addition, mozzarella and ricotta start with the same bacterial culture (ricotta is actually made by reheating the whey that precipitates during the production of mozzarella), so the question was raised, what else can the same preparation be used for? That’s when the idea of making beer came up, since even sour beers are fermented with lactobacilli in the cooking process.